Lombardi Pizzeria

Reviews

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  Francesco Sapio 5 months ago

  5.0

  Top

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  Juan Jervis a year ago

  5.0

  Very good pizza. Fabrizio the waiter did a good job helping us with the food selection.

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  Vincenzo Ventriglia 2 months ago

  5.0

  Pizzeria top

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  Loner 2 months ago

  5.0

  Pizzeria Lombardi "The art of baking, between confectionery tradition and savory avant-garde" From the historical memory of an ancient family pastry shop and the vision of Aniello Di Caprio—an internationally renowned master pastry chef and leavening expert—the "Pizzeria Lombardi" project was born. Together with an exceptional team led by pastry chef and leavening expert Alessandro Mango and the Tedeschi brothers, the challenge came to life in a space of symbolic value: a historic bakery. Lombardi's intuition has its roots in the 19th century, paying homage to the era when pizza, still little known, was presented to the public as a refined "savory brioche." Today, that ancestral bond between pastry and baking lives on in a product with a clear identity and unmistakable style. Lombardi's signature pizza is the result of meticulous, collaborative work: characterized by a medium crust and an extraordinarily melt-in-your-mouth bite, it stands out for its harmonious dough, designed to enhance the toppings in a perfect balance of flavors and textures. 7.5-inch setting The setting is characterized by a modern, elegant, and designer style, designed to be welcoming, with a striking contrast between the intense red of the walls and the white of the tables and furnishings, such as the golden arches and white discs on the walls. These, combined with the sophisticated atmosphere of soft lighting and pendant lamps, recall and highlight the true queen: pizza. The atmosphere is warm and appropriate to the offering. Process 8 The pizza immediately demonstrates a long-standing expertise in yeast. Despite a good but not excessive hydration level (around 60%), the focus is on meticulous autolysis, with a good rest (on the machine) of at least 20 minutes to promote the formation of the gluten network. This results in balanced Neapolitan-style dough, yet with a balanced texture and a melt-in-the-mouth feel that is Lombardi's trademark. The flours used are type 1, which ensure long leavening and excellent digestibility. Ingredients: 7.5 Given their provenance and experience, the ingredients are carefully selected, including 100% buffalo mozzarella or Agerola fior di latte. For tomatoes and toppings, local products are preferred, such as Piennolo del Vesuvio cherry tomatoes for the eponymous pizza, San Marzano DOP tomatoes for the Margherita and aged Cossack pizzas, or Corbarino for softer flavors. For raw extra virgin olive oil, various varieties are used, such as Elaios, Oro di Caiazzo, and Roccia, depending on the desired consistency, as well as other excellent products, such as Cetara anchovies for the splendid Marinaretta. Service: 7 The table setting is modern, essential, and refined, in true contemporary minimalism style, with constant accents of warm red, such as the napkins, heart-shaped lamps, and golden cutlery, which lend a touch of elegance and originality, elevating the atmosphere of the restaurant. Lounge music plays in the background. The service is precise, punctual, and professional. Prices 7 Prices are balanced and moderate, ranging from €2.50 for croquettes and the classic frittatina, €3 for water, €7 for the Margherita, €13.70 for the "three and a half cheeses" and €14.70 for the "tuna and dry-aged" version. Cocktail €2.50 Overall rating: 7.5 Selection: Croquettes, Classic Frittatina, Cacio e Pepe Frittatina, Margherita, Marinaretta, Three and a half cheeses, Water, and M.s. Beer. Final thoughts: Choose this pizza if you want to try a good pizza in a nice setting. Excellent for couples or groups.

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  Fabio Campora 4 months ago

  5.0

  I visited this Pasticceria-Pizzeria after watching a YouTube video by "Malati di Pizza" about the pastry chef and his pizza philosophy. Personally, I'm quite picky about food, very picky in fact: especially when the prices and reputation are perceived as higher than average, there must be a reason. So, that said... BEST PIZZA I'VE EVER EATEN. I started with a ziti frittata with Neapolitan ragù and buffalo ricotta flakes. The frying was perfect, the pasta was cooked just right without being rubbery, and the ricotta pairing was spot on (perhaps, personally, I would have added a little more salt). Continuing with one of their signature dishes, I chose the sausage and broccoli rabe: - dough: I've never tasted better, perfectly hydrated and masterfully cooked, this combination guaranteed a melt-in-your-mouth flavor and texture that was truly satisfying on the palate. -toppings: the fact that they're mostly Slow Food Presidia or local is evident in the flavor, generously added without being overpowering, and above all, a pizza with finally the right amount of oil (good). Finally, the desserts: I tried the chocolate cake, which was top-notch, though unfortunately I would have preferred it a little sweeter, but again, that's just my personal opinion, and it was undoubtedly superior. My father, on the other hand, chose one of their flaky pizzas, which he kindly let me try. From there, I understood the prize for being world-class: the toppings were undeniably balanced and flavorful, and the flaky dough (I assure you) you'll never find anywhere else! On the way out, I couldn't resist trying a lobster with chantilly cream. I don't know what else to say except that it was the best cream I've ever had (and I prefer pastry cream). Bill: I personally found it adequate (if not AFFORDABLE) given the quantity and quality. What can I say other than compliments to the chefs, pastry chefs, and pizza chefs. I hope to be back! 😊 P.S.: I'd add a waiter for the dining room, because the two present, despite trying their hardest, rightly had a hard time managing everyone.

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